e Cultural Fanatic’s Guide to London

Vol.3

by LIV KESSLER & illustrated by FRANCESCA CORNO

e BFI Southbank cinema

If you love lms, old or new, this is for you. With an unbeatable £3 tickets for the under 25 crowd, this is by far one of the cheapest independent cinemas in London.

e cinema rooms themselves are either grandiose (NFT1) or small and intimate (Studio), thus you can truly nd everything your heart desires. At any rate, for a £3 ticket, comfortable seats and a big screen, one can’t complain.

e BFI Southbank’s true beauty lies in its regular showing of classic movies. From musicals to Japanese anime, the BFI is the place to watch the best and cheapest old movies out there. Yes, some of it is niche. Yes, some of it is pretentious. As a whole, it’s one of those places that makes me happy to live in london. It provides a truly original and diverse selection of lms, o en pushing me to see things I would never have seen otherwise.

Better than the cheap tickets and proximity to LSE (15 minute walk) is the beautiful architecture of the BFI Southbank center itself. e large windows and multilevel con guration always remind me of an open dollhouse, through which you can see the lives of tiny characters looking for their screening room or just enjoying a co ee. Just wandering near the BFI already feels like stepping into a maze of concrete and culture. On the Southbank, you’ll also nd the National eater and the Hayward Gallery, both excellent and too good to pass up on, being such a short walk from campus.

It is also home to the wonderful BFI lm festival. Tickets go for about £5 if you have the student account, sometimes up to £15. is year’s edition just closed. You can read all about it in the BFI lm festival special, right in the Review section of Flipside.

Pretty good pasta #3

by JACK BEECHING

Pastafarians, this one may be divisive. It’s a little more avant-garde than my erings, but you’ve come with me this far. Anchovy-haters, take a leap of faith.

Ingredients (serves two): Some capers. A few cloves of garlic, nely chopped. Olive oil. One tin of anchovy llets. Pitted black olives. One tin of chopped tomatoes. 250g pasta. Parsley (to serve).

Fry the chopped garlic in hot oil until the aroma rises. Chop the anchovies and add to the pan. Add the tomatoes, capers, olives, salt and pepper. Simmer for 15 minutes on a low heat.

3. Meanwhile, cook the pasta until al dente. Mix with the sauce and serve with chopped parsley.

Good luck.